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GRANITA
COFFEE GRANITA
INGREDIENTS
1 cup (250ml) water
½ cup superfine sugar
1 vanilla pod, halved lengthways and seed
scraped
½ cup (125ml) espresso coffee
1 cup (250ml) whipping cream, whipped
METHODS
1. Add water and sugar to a small
saucepan, heat over medium heat,
stirring to dissolve the sugar and bring
to a boil. Remove from heat and pour
into a heat resistant jug. Allow to cool.
2. Add vanilla pod and seeds to hot coffee
and set aside to infuse for 5 minutes.
Remove and discard pod.
3. Combine coffee and sugar syrup in
a bowl.
4. Refrigerate for at least 2 hours or
until chilled.
5. Attach the Scraper Paddle and freezer
bowl to the mixer. Set the mixer to the
FOLDING/KNEADING setting, attach
splash guard and pour the chilled
granita mixture into the bowl. Churn
mixture for 15 minutes or until desired
consistency is reached.
Best eaten immediately and served with a
dollop of whipped cream.
Keeps: for 3-4 days frozen in a plastic
container with a fitted lid. Remove from
freezer 5 minutes before serving to soften.
BIA500XL_IB_C12_FA.indd 26 17/04/12 11:16 AM